Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil
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- 作者：Dewi Fortuna Ayu ; Nuri Andarwulan ; Purwiyatno Hariyadi…
- 关键词：tocol ; β ; carotene ; chlorophyll ; photo ; oxidation ; red palm oil
- 刊名：Food Science and Biotechnology
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：25
- 期：2
- 页码：401-407
- 全文大小：412 KB
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Nuri Andarwulan (1) (3)
Purwiyatno Hariyadi (1) (3)
Eko Hari Purnomo (1) (3)
1. Department of Food Science and Technology, Bogor Agricultural University, IPB Darmaga Campus, Bogor, 16680, Indonesia
2. Department of Agricultural Technology, Riau University, Bina Widya Campus Km 12.5 Simpang Baru, Pekanbaru, 28293, Indonesia
3. Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, IPB Darmaga Campus, Bogor, 16680, Indonesia - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
文摘
Effect of tocols, β-carotene, and chlorophyll on photo-oxidative stability of red palm oil (RPO) were studied. Model systems of triacylglycerols+tocols, triacylglycerols+β-carotene, triacylglycerols +tocols+β-carotene, and triacylglycerols+tocols+β-carotene+chlorophyll were exposed to fluorescent light at intensities of 5,000, 10,000, and 15,000 lux for 7 h at 30±2°C. Changes in concentrations of tocopherols, tocotrienols, β-carotene, chlorophyll, and peroxide values were evaluated every hour. Light intensity accelerated degradation of tocols in the triacylglycerols+tocols system and β-carotene in the triacylglycerols+β-carotene system. Gamma-tocotrienol showed the highest degradation rate and β-carotene was the most sensitive compound to changes in light intensity, indicated by the lowest light intensity coefficient (zi) value. The presence of tocols and β-carotene together showed protective effects for the photo-oxidative stability of RPO. The presence of chlorophyll increased the rate of photo-oxidation at high light intensities. Interactions between tocols and β-carotene contributed to the photo-oxidative stability of RPO.